Spelt Christmas Tree Ornaments

by Maggie on December 9, 2009

I know what you’re thinking. What the heck are spelt Christmas tree ornaments and what is up with Maggie? Well, spelt (as many of you must know) is wheat-free. I really, really wanted to make these cookie-style ornaments with Mr. Callum as I knew he would so love this activity. But I didn’t want to go and buy some all-purpose flour and then have to use it in my oven and make it all wheat-y. No offense to you wheat-y bakers, but my oven is new so it is a wheat-virgin and I want to keep it that way.

So my good friend showed me this recipe and I simply substituted the spelt for the wheat. When substituting with wheat-free and gluten-free flours I am always prepared to add a little extra flour. Here’s the recipe and I hope you take some time to make these with your babes. Or by yourself if you’re one of those crafty gift-givers.

We’re going to use them to attach to presents and hang on our own tree. How cool will it be when Callum is 25 years old and comes home for Christmas and there is his ornament that we made when he was three. Oh god, did I just write that? Am I going to be that mom? Oh yes I am.

Even Miss Livvie joined in on this activity. She actually painted the ornament. It was so cute. A little one year old painting away. Um, that’s a keepsake. Oh god, I did it again. I’m going to have boxes and boxes and boxes of dusty, faded, old treasures made by my babes. Lord help me and my basement.

Pre-heat oven to 325 degrees. Line a cookie sheet with parchment.

2 1/4 cups spelt flour

1 cup salt

5 tsp cinnamon

3/4 cup water

Combine the flour, salt (holy moly that’s a lot of salt), and cinnamon in a large bowl. Callum did this all by himself. He LOVED every minute of it. Add the water slowly. If you add too much, add more flour. If your dough is too dry, add more water. Knead for about five minutes. Refrigerate for 30 minutes.

Roll onto a surface that is slightly dusted with spelt flour. Make sure you flour your rolling pin as well. Roll out to about one inch thickness. Cut into desired shapes – this is Callum’s favourite part. We used gingerbread, tree, and star shapes. Be careful when removing shapes from surface to cookie sheet. We broke a few this way. We re-rolled the dough three times before we got it all on there. Once they’re on the tray, use a straw to make a hole for ribbon or string so they can hang.

Bake at 325 degrees for 40-45 minutes. They need to be dry. Let cool completely before painting.

We painted ours with crayola paint and it worked fine. If you’re a perfectionista then you might want to get fancy paint and fancy glaze. Dude is three, we’re just having fun. Though the sparkles were my idea.

NOTE: Of course you can use all-purpose flour (after all, that was the ingredient in the original recipe)! Just use a little less and add more if necessary. Next time I might try gluten-free ornaments. I know, totally insane. I’ll use a mix and see what happens. Yes, I’ll update you.

ahhhhh! we are totally going to do this on the weekend….What a great idea. Thanks Mags! ps Mr. Callum will be HOT when he is 25 and forced to look through all your damn boxes in the basement…..down there with his lock of hair taken from his first haircut, and Livvie’s first big booger, and the gum you spat into your hand the first time Pete kissed you.

Maggie Savage is a Registered Holistic Nutritionist who is passionate about the connection between food and health. She can’t help but take that passion and share it with the world as she is committed to showing everyone how easy it is to live your fullest life feeling good and looking fabulous. Maggie’s passion was born out of her husband’s diagnosis with Celiac Disease in 2004. Six years later, Maggie’s son was diagnosed with food intolerances to gluten, dairy, and eggs. Maggie took matters into her own hands and committed to healing her family and keeping them healthy. Maggie loves real food, organic farmers, and healthy gluten-free living.

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